BASIC CREPE BATTER
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 1h20m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
- Sift the flour with the salt and add to the egg and milk mixture.
- Add the melted butter or vegetable oil and blend thoroughly.
- If beating by hand, strain the mixture through a sieve to remove any lumps.
- Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!
THE BEST CREPES
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Provided by Food Network Kitchen
Time 8h30m
Yield 15 crepes
Number Of Ingredients 8
Steps:
- Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
- Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
- Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
- For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.
SIMPLE CREPES
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 1h15m
Yield Makes 12 (8-inch) crepes
Number Of Ingredients 6
Steps:
- In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
- Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
- Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.
Nutrition Facts : Calories 147 g, Fat 8 g, Protein 6 g
CREPE BATTER RECIPE
Steps:
- In a blender, combine all the ingredients except for the cooking oil and blend for 1 minute on high. Refrigerate the batter for 2 hours.
- Using a pastry brush, lightly brush the skillet with oil and place over medium-high heat. When the pan is just beginning to smoke, remove from heat, and pour 1/4 cup of the batter in the middle of the pan and quickly tilt in all directions for 2 or 3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan. Repeat with remaining batter.
PâTE â CRêPES (CRêPE BATTER)
This is my first attempt at cooking like Julia Child and this will become a regular part of my repertoire. Your first crepe is a trial to test the consistency of the batter, the exact amount you need for the pan, and the heat. Recipe courtesy of Mastering the Art of French Cooking by Julia Child. Bon Appetit!
Provided by Bay Laurel
Categories Breakfast
Time 20m
Yield 25 crepes, 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Put the liquids, eggs, and salt into the blender jar.
- Add the flour, then the butter.
- Cover and blend at top speed for 1 minute.
- If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more.
- Cover and refrigerate for at least 2 hours.
- The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16" thick.
- Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
- Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan. (I'm left-handed, so I reversed this method. Sorry, Julia.).
- Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.
- Pour any batter that does not adhere to the pan back into your bowl. Judge the amount for your next crepe accordingly.
- This whole operation takes but 2 or 3 seconds.
- Return the pan to the heat for 60 to 80 seconds.
- Then jerk and toss pan sharply back and forth and up and down to loosen the crepe.
- Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
- Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan.
- Brown lightly for about 1/2 minute on the other side.
- This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
- As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.
- Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.
- Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven.
- Or they may be made several hours in advance and reheated as needed. Crepes freeze perfectly.
- As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour.
- Pour any batter that does not adhere.
Nutrition Facts : Calories 128.3, Fat 6.4, SaturatedFat 3.4, Cholesterol 83.5, Sodium 158.2, Carbohydrate 13, Fiber 0.4, Sugar 0.2, Protein 4.4
CLASSIC CRêPES
This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings
Provided by Good Food team
Categories Dessert
Time 1h
Yield Makes 12
Number Of Ingredients 4
Steps:
- Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
- Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
- Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
- Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.06 milligram of sodium
More about "pâte â crêpes crêpe batter food"
FRENCH PâTE à CRêPES RECIPE - COOKING WITH RUTHIE
From cookingwithruthie.com
Cuisine FrenchTotal Time 12 hrs 15 minsCategory DessertCalories 72 per serving
BASIC CRêPES | RICARDO
From ricardocuisine.com
5/5 (212)Total Time 22 minsCategory DessertsCalories 75 per serving
PâTE à CRêPES (CRêPE BATTER) - KITCHEN JOY
From kitchenjoyblog.com
Estimated Reading Time 3 mins
HOW TO MAKE THE PERFECT CRêPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY CREPE BATTER RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
CRêPES DE BASE | RICARDO
From ricardocuisine.com
LA MEILLEURE RECETTE DE PâTE à CRêPES - MARMITON
From marmiton.org
BASIC CREPE BATTER RECIPE - SERIOUS EATS
From seriouseats.com
CREPE RUNNER MENU | BEST CREPES IN TOWN
From creperunner.lk
CRêPE OU GALETTE : QUELLE DIFFéRENCE ? ON VOUS EXPLIQUE TOUT
From mangeons-local.bzh
TOP CHEF : CETTE ASTUCE REPéRéE DANS L’éMISSION PERMET D’AVOIR DES ...
From 750g.com
PATE A CREPES RECIPE - HUNGRYFOREVER FOOD BLOG
From hungryforever.net
PâTE CREPES (CREPE BATTER) RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
RICARDO CREPE BATTER SHAKER - BOUTIQUE RICARDO
From boutique.ricardocuisine.com
CHOCOLATE BARLEY CRêPES - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
10 NEED-TO-KNOW TIPS FOR MAKING PERFECT CREPES - CHATELAINE
From chatelaine.com
HOW TO MAKE A CREPE WITH CAKE FLOUR AND BUTTERMILK RECIPE
From delish.com
FRENCH CRêPES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CRêPE BATTER - RECIPE WITH IMAGES - MEILLEUR DU CHEF
From meilleurduchef.com
JULIA CHILD'S BASIC CRêPES RECIPE - FOODIE BAKER
From foodiebaker.com
HOW TO MAKE CREPES - EASY SWEET AND SAVORY CRêPE RECIPES
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love